1. Start by cutting the kernels off the cobs, then cut the cobs in pieces. Place the kernels, cob pieces, 2 c. of the cashew milk, a pinch of salt, peppercorns and scraped vanilla bean (save the insides for the cashew vanilla cream) in a wide saucepan. Over medium heat bring the milk to a boil stirring occasionally, as soon as it starts to come to a boil turn the heat down to a simmer for 10-15 minutes.

2. Pull the cob pieces and the vanilla bean out of the milk mixture, pour the rest of the ingredients into a blender and blend until smooth. Strain the corn mixture through a fine mesh strainer into a bowl, push the mixture through the strainer as well as you can. Discard the solids.

3. Rinse out the saucepan and pour the strained corn milk mixture back into the saucepan over medium heat, add the honey and whisk until dissolved. In a small bowl whisk the cornstarch into the remaining 1/2 c. cashew milk until dissolved. Whisk the cornstarch mixture into the corn milk mixture. Continue to cook over medium heat until the starch begins to thicken, about 5 minutes. Whisk in the butter. Let cool and then ladle into ramekins. Wrap each pudding so a skin doesn’t form on top. Place in the fridge until well chilled.

1. Place the soaked, drained and rinsed cashews into your blender or food processor, pulse to break down the nuts. Next add the pinch of salt and inside of scraped vanilla bean, start the motor of whatever machine you are using. While motor is running add the maple syrup and then the water. You want it smooth but not runny. Place in the fridge until chilled. Use this to garnish the Corn Pudding!

Love:

This dessert is gluten-free, dairy free and totally indulgent! Sweet corn is a summer staple during the summer and an it seems that grilled corn was all the rage this year, but I couldn’t pass up this recipe when I was perusing last years fall issue of Edible Wasatch. I thought this was a great recipe to transition from summer to fall, it’s not to sweet and a creative way to extend that sweet summer corn just a bit longer.

2. In a separate bowl mix together the vinegar and olive oil. Season to taste with salt and pepper.

3. Drizzle the vinegar/olive oil mixture over the corn mixture and toss lightly. Refrigerate for at least 1 hour and serve chilled.

Love:

Pictured above is the two summer sides and McDowell Family Farm grilled chicken. Does summer get any better than this? I don’t think so. We also had a High West Vodka Lemonade- yum! Summer is all about fresh local ingredients and these side dishes are full of just that. The Raw Corn Salad is fresh and sweet, the Potato Zucchini Bake is full flavored and comforting, perfect with grilled chicken. I hope one of these dishes shows up at your next get together.